Method
A couple of days before result in the royal icing daisies. Spoon a quarter from the royal icing right into a disposable piping bag and stop a little hole (alternatively, make use of a piping bag fitted having a plain 3mm/in nozzle).
Line a baking tray with non-stick baking paper, stick the paper towards the tray after some royal icing. Pipe daisy shapes to the paper.
Spoon a quarter from the royal icing right into a bowl and stir within the yellow food colouring. Spoon this right into a disposable piping bag and stop a little hole (alternatively, make use of a piping bag fitted having a plain 3mm/in nozzle). Pipe yellow dots into the center of each daisy.
Put aside to dry, at 70 degrees, for 1-a couple of days.
For that cake, line the bottom of an in-depth 20cm/8in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4.
Melt the butter on the low heat in a tiny pan, pour it right into a bowl using the sugar, oil, cornflour (or arrowroot or cacao) and vanilla. Beat well until smooth, then whisk within the eggs adopted through the milk and cream.
Sift and beat the flour and baking powder in to the butter mixture in batches until smooth, then spoon in to the prepared tin and bake for around 50 minutes, or until springy towards the tough and skewer placed in to the middle arrives clean.
For that buttercream, mix the icing sugar, glucose, condensed milk, flavoring and butter by having an electric mixer inside a bowl until smooth and lightweight, then beat within the baking margarine until smooth.
Inside a jug, stir the icing sugar in to the cream until dissolved, adding the yellow food colouring and lemon extract until light and fluffy. (This buttercream keeps perfectly covered at 70 degrees for just two-three days and could be warmed slightly and re-beaten when the texture is simply too firm.)
To put together the wedding cake, take away the cake in the tin, trim the top cake to really make it flat, then cut the wedding cake in two horizontally. Place the bottom 1 / 2 of the wedding cake onto an amount plate and spread using the lemon curd. Spoon dollops from the double cream round the fringe of the wedding cake and thoroughly smooth it in to the middle. Drizzle the very best 1 / 2 of the wedding cake using the sugar syrup and put it on the top from the bottom half. (The sugar syrup will assist you to keep your cake moist.)
Dollop a sizable spoonful from the buttercream onto the top cake, then smooth it over the top cake to produce a flat working surface. Utilizing a ruler, gradually scrape the top to make certain it's smooth and flat.
Spread the icing round the sides from the cake and employ a cake scraper or palette knife to make certain it's smooth.
Chill within the fridge for 2 hrs, then repeat with another layer of icing. Chill within the fridge for an additional two hrs.
Spoon the rest of the royal icing right into a disposable piping bag and stop a little hole (alternatively, make use of a piping bag fitted having a plain 3mm/in nozzle).
Pipe ‘Happy Birthday’ to the cake (or perhaps a message of your liking) and employ the rest of the royal icing to stay the piped flowers to the top and sides from the cake.